(adapted from Williams Sonoma)
1/3 cup milk
1 cup fresh bread crumbs
1 lb. ground pork
1 lb. ground veal
1 lb. ground turkey
3 eggs, lightly beaten
3 garlic cloves, minced
1 onion, finely chopped
1 3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/3 lb. buffalo mozzarella cheese, cut into
Olive oil for frying
About 6 cups tomato sauce
2 lb. spaghetti, cooked and drained
Grated Parmigiano-Reggiano cheese for serving
In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, turkey, the onion the eggs, garlic, salt and pepper. Mix thoroughly with your hands. Form the mixture into 2-inch balls and flatten the ball. Press a mozzarella cheese cube into the center of each ball, sealing it inside and rolling the meatball into its shape.
In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray.
Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.
Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table.
Serves 10 to 12.